Creamy Thai coconut curry soup with chicken, mushrooms, carrots, and aromatic spices, perfect for a comforting meal.
# Ingredient List:
→ Protein
01 - 14 oz boneless, skinless chicken breast or thighs, thinly sliced
→ Vegetables
02 - 7 oz mushrooms, sliced (shiitake or button)
03 - 2 medium carrots, julienned or thinly sliced
04 - 1 small red bell pepper, thinly sliced
05 - 3.5 oz baby spinach or bok choy, optional
06 - 2 spring onions, thinly sliced
→ Aromatics
07 - 1 tablespoon fresh ginger, grated
08 - 3 cloves garlic, minced
09 - 2 stalks lemongrass, bruised and cut into 2-inch pieces, optional
10 - 4 kaffir lime leaves, optional
→ Broth
11 - 2 tablespoons red curry paste
12 - 3 1/3 cups coconut milk, full fat or light
13 - 2 cups chicken broth
14 - 1 tablespoon fish sauce
15 - 1 tablespoon brown sugar
16 - Juice of 1 lime
→ Garnishes
17 - Fresh cilantro, chopped
18 - Fresh red chili, sliced, optional
19 - Lime wedges
# How to Prepare:
01 - Heat a large pot over medium heat. Add a splash of oil and sauté the ginger, garlic, and lemongrass for 1 minute until fragrant. Stir in the red curry paste and cook for another minute to release its flavors.
02 - Add the chicken slices and cook for 2–3 minutes, stirring to coat with the curry paste. Pour in the coconut milk and chicken broth. Add the kaffir lime leaves, carrots, mushrooms, and red bell pepper.
03 - Bring to a gentle simmer and cook for 10–12 minutes, until the chicken is cooked through and vegetables are tender.
04 - Stir in the fish sauce, brown sugar, and lime juice. Adjust seasoning to taste. Add baby spinach or bok choy if using and simmer for 1–2 minutes until just wilted.
05 - Remove lemongrass stalks and kaffir lime leaves. Ladle soup into bowls. Garnish with spring onions, cilantro, fresh chili, and serve with lime wedges on the side.
